For the muffins
- Preheat oven to 350°F. Line muffin pans with paper liners.
- To steam the sweet potatoes, peel them and cut into approximately 1-inch chunks. Place the chunks into a shallow bowl (I used a large dinner plate with a rim) and pour 3 tablespoons of water over them. Cover the bowl or plate with plastic wrap and microwave on high for about 15 minutes. You should be able to poke a fork through a chunk easily. Pour off the water and mash sweet potato chunks with a fork. Retain 1½ cups of mashed sweet potatoes for use in the recipe. Allow them to cool while you combine the other ingredients.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, five-spice powder, and salt. Set aside.
- In another large mixing bowl, whisk together mashed sweet potatoes, eggs, oil, maple syrup, sour cream, and vanilla extract until smooth. Pour wet ingredients into dry ingredients and stir together to combine. Do not overmix. Try to stop stirring just before all of the flour mixture disappears.
For the streusel topping
½ cup granulated sugar
¼ cup butter, softened
1 tsp five-spice powder
- To make the streusel topping, combine flour, granulated sugar, butter, and five-spice powder in a small mixing bowl. Mix with your fingers or a fork until crumbly in texture, like wet sand.
- Scoop batter into prepared muffin cups. Top each muffin with streusel topping. Bake for 18-20 minutes, until a cake tester or toothpick inserted into the center of a muffin comes out clean. Remove pan from oven, and turn muffins out upside down onto a tea towel to cool. Cooling them upside down will help them have volume.
Recipe inspired by It's All Good.
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